Mango Salad with Mint
90 / 100
ready in 1 hr 25 min.
- 2 Mangoes (about 300 grams)
- 4 scallions
- 2 red chili peppers
- 6 sprigs mint
- 2 cans Kidney beans (250 grams, drained)
- 4 Tbsps Lime juice (freshly squeezed)
- 2 Tbsps olive oil
- freshly ground peppers (freshly ground)
How healthy are the main ingredients?Kidney beansolive oilmintMangosalt
Peel the mango. Cut the flesh into thin slices and dice finely. Rinse and cut the spring onion into thin rings. Cut the chilies lengthwise and chop finely. Rinse the mint and shake dry. Leave the small leaves whole and chop the rest. Drain the beans.
For the dressing, mix the lime juice with the oil, salt, and pepper. Puree the dressing with 1/3 of the mango cubes. Mix the beans with the remaining diced mango, spring onion, chilies, and chopped mint. Todd the dressing with the salad and marinate for 1 hour. Serve garnished with the reserved mint leaves.